Pumpkin Chowder

Name: Pumpkin Chowder Recipe
Ingredients: 3 tablespoon extra-virgin olive oil; 2 leeks, trimmed of tough green tops and chopped; 3 large garlic cloves, finely chopped; 2 medium bell peppers, chopped; 2 1/4 pound seeded pumpkin cut into thick pieces; 1 1/2 teaspoon chopped fresh marjoram; 1/4 teaspoon crushed red peppers; 2 bay leaves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cup frozen corn; 6 cup vegetable broth

Lauren Gordon|Sept. 26, 2013 2:01 pm EST

Pumpkin Chowder

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Try this simple and hearty recipe when you need a little warmth on a chilly autumn day. You can even serve it with some crème fraîche or toasted pumpkin seeds for added decadence.

Servings

8

Ingredients

3 tablespoon extra-virgin olive oil
2 leeks, trimmed of tough green tops and chopped
3 large garlic cloves, finely chopped
2 medium bell peppers, chopped
2 1/4 pound seeded pumpkin cut into thick pieces
1 1/2 teaspoon chopped fresh marjoram
1/4 teaspoon crushed red peppers
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup frozen corn
6 cup vegetable broth

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes.
Add garlic and cook for about 2 minutes. Stir in green peppers; reduce heat to medium-low, and cook until peppers soften, about 8 more minutes.
Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.